I cannot believe it’s almost the middle of October! It is finally feeling like fall here in Virginia. Fall is my favorite. Fall means cool brisk mornings, leggings (I am a proud elastic pant wearer at 19 weeks pregnant), boots, scarfs, apple/pumpkin picking, and oh of course…lots of yummy chili. I’ve been playing around with chili variations including some vegetarian recipes, but this chicken version has turned to my favorite quick meal/meal prep version.
I’ve been short on meal prep time lately, so I turned to Pinterest in search for easy soups, chili, and casseroles that would make enough for our week. This recipe from Gimmie Some Oven was my inspiration behind this fabulous easy and healthy chili. I loved the idea of her recipe, but I needed a little oomph to it and wanted the ease of not cooking chicken. So by adding quinoa and using rotisserie chicken I got the added thickness I wanted with the ease and savvy approach of using the store-bought chicken (Wegmans has them for only $4.99 a bird). This recipe is super budget-friendly with the limited ingredients needed.
So why not kick off the fall season with a great new chili recipe!?! Oh and did I mention…it was husband approved!! Yes! AND what better than a recipe that doesn’t require ANY chopping?!?
All you do is de-meat (is that even a word?!?) your chicken once it’s cooled from the rack. I HATE this part…yuck. But once all the meat is pulled off and in a separate bowl, you can start your chili base (or if your meal prepping for a quick meal during the week, just store your pulled chicken in the fridge until the night you want to use). I use the organic chicken stock from Costco because it’s super clean and has great flavor. All I do is bring the stock, quinoa, spices, and salt and pepper to a boil. Turn down the heat and let simmer for 10 minutes before adding your salsa, drained beans and chicken. Once salsa, beans and chicken are added, let simmer for another 10 minutes and that’s it! Perfect 7-Ingredient Healthy Chicken Chili in less than 25 minutes.
Ingredients:
- 1 carton (4 cups) chicken stock + 2 cups of water (or 6 cups of broth)
- 4 cups cooked shredded rotisserie chicken
- 2 (15-oz) cans great northern beans, rinsed and drained
- 2 cups (16oz) salsa verde
- 1 cup of quinoa
- 2 tsp. of ground cumin and chili powder
- Salt and pepper to taste (pantry items)
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, sour cream
Since I am more of a lifestyle blogger, I would love your feedback on the few recipes I share. These recipes are true to my kitchen and no I am not the perfect food stylist or photographer, but I do promise they taste yummy! Let me know what you think and happy fall ya’ll!
as my first coat (because I has bought it to re-paint my dining room, but that was going to wait after this huge paint project). Then I bought 4 quarts (yes…4) Valspar Chalky Finish Paint in Kid Gloves. So about $120 worth of paint! I also used this 
which seemed to make application easier around the detailed areas. I finished the piece off with amazing Champange Bronze handles from Wayfair that will match the hardware color I am putting in the kitchen. I still have to finish the painted areas with 
, but I just haven’t had the energy to tackle it.
. Then, I placed a 
from the top all the way until it hit the stand to measure where I needed to cut. You want the wooden dowel to be right level or a tad below the top of your cake (notice the below pic…this is too high, I needed to cut off more to be flush with top). I placed 4 wooden rods in my 9” base cake. I also decided to leave the base 
on the 6” to layer just for ease or transfer and it matched the gold theme we had going. But this is not necessary if you want to tier cake to cake. I did the same measuring for the 6” dowels and placed 3 to hold the 4” topper. Then, I carefully used a spatula and fingers to transfer the 4” from its cardboard base to the top of the 6” cake.
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